Easiest Chocolate Pumpkin Pudding Ever

This was so good, I made variations twice in a week.  First time, I made a pumpkin spice version for the bottom layer of large wineglasses, and then topped that with a chocolate layer using pumpkin, raw cacao and melted dark chocolate chips.     The second time, I just used cinnamon and raw cocoa - no chocolate chips and thought it was even better, so am posted the second, even easier version.

1.5 cups cooked pumpkin (i used roasted pie pumpkin, but can use canned pumpkin)
1 cup unsweetened coconut milk (or raw dairy milk or almond milk or whatever milk-like substance)
2 T maple syrup
2 tsp cinnamon
1/2 cup raw cacao powder
1 tsp vanilla

Pulse in a food processor for a few minutes until smooth.  Chill.

Green Bean and Walnut Pate

Great use for pole beans that are a little past tender.  http://mindfultable.blogspot.com/2009/07/transforming-green-beans-into-pate.html
Vegetable Walnut Pâté
1 Tbs vegetable oil
1/2 cup minced onion
1/2 tsp salt
1 1/2 cups green beans, chopped
2 hard boiled eggs
1/3 cup chopped walnuts
1 Tbs fresh lemon juice
1 Tbs mayonnaise
1 Tbs nutritional yeast
1/4 cup parsley, chopped
black pepper to taste

Heat the oil in skillet over medium heat and sauté the onions until they begin to brown (about 10 minutes). Add the chopped green beans and saute until tender and very slightly browned(another 10 minutes or so). Remove from heat.

When the beans and onions are cooled, combine them in a food processor with the rest of the ingredients and grind them into a paste. Chill and serve.

When I serve this as a pâté, I like to top it with fresh fried onions. Basically, slice up half an onion and fry the slices over medium-high heat until they're brown and crispy.

If you don't ahve nutritional yeast, you can skip it. It's harder to skip the parsley. Also don't overdo the mayonnaise or lemon juice.


Left out the mayonnaise and it was very good.  A little cayenne pepper is good too.

The original Moosewood recipe had fewer ingredients, just cooked green beans, walnuts, sautéed onion, hard-boiled eggs, 1-2 T mayonnaise, 1-2 T dry white wine, salt and pepper.

Mint Avocado, Coconut, Chocolate Layer Squares

During the winter, I made this frequently, stored it in the freezer, and would eat a couple squares as a very satisfying snack.  While I had an idea about creating a coconut/avocado chocolate bar, google helped me find Raia's recipe (see link below), which I used as a model for mine. I like mine much more minty that Rais's and I often add mint to the chocolate layer as well.

MINT LAYER INGREDIENTS

1. 1 avocado
2. 1/4 c. + 2 T.  honey (frozen treats taste less sweet so sweeten to taste)
3. 1/4 c. coconut oil, melted
4. 1 1/2 c. shredded unsweetened coconut
5. 2 T coconut flour (optional, but I always use it)
6. 1 t. (or more) mint extract, (I think I have used up to 1 T. );  fresh mint leaves; or a drop or two of food-grade peppermint essential oil.  My personal favorite is a bunch of fresh mint leaves.
7. dash of salt

CHOCOLATE LAYER INGREDIENTS

1. 1/4 c. coconut oil
2. 3 T. honey
3. 1/4 c. cocoa powder
4. 1/4 t. vanilla extract
5. dash of salt
6. 1 tsp mint extract (or to taste) Optional.  

MINT LAYER INSTRUCTIONS

1. Process all mint layer ingredients (except coconut flour) in a food processor until smooth (may have some coconut flake texture).  If it seems oily, add 2 T coconut flour.  Smooth mixture into foiled-lined 8x8 or 9x9 square backing dish and place in the freezer.

CHOCOLATE LAYER INSTRUCTIONS

1. In small saucepan, melt coconut oil and honey over low heat. Remove from heat and stir in remaining ingredients. Pour over chilled bottom layer and return to the freezer for about 15 minutes, or until the chocolate layer is hardened. Remove from foil and cut into small  (1") squares. Store covered in the freezer, with  layers between parchment paper.

Note: If I don't put mint in chocolate layer, I often add sea salt to top once chocolate is almost hard.

Thanks to original recipe creator - Raia: http://raiasrecipes.com/2014/03/avocadograsshoppers.html

Coconut Macaroons

1. Preheat oven to 350 degrees. line baking sheet with parchment paper

2. Combine in bowl:

• 1 cup fine macaroon coconut (Bob's red mill)
• 1 TBSP red macs powder (pus a little more for consistency)
• 1 TBSP melted coconut oil
• 2 TBSP maple syrup
• 2 tsp vanilla extract

3. In separate bowl, beat until stiff

• 2 egg whites with pinch of salt

4. Fold stiffened egg whites into coconut mixture.
5. Drop tablespoon size balls onto baking sheet.
6. Bake about 15 minutes.

(mine stuck to parchment paper, so may put some coconut oil on paper next time)

Thai Basi "Pesto"

The perfect use for an overabundance of Thai Basil.  After much searching, I finally found someone who had the same idea.   Mine is the same as the vintage mixer, except she only used 2 cups Thai Basil and 2 TBSP of peanuts and I used at least 3 cups or tbsps of them.  I used brown sugar while she did not specify, and I used sightly less crushed dried red pepper. 

3 cups fresh Thai basil leaves
3 tablespoons dry-roasted peanuts
1 tablespoon brown sugar
1 1/2 tablespoons dark toasted sesame oil
1 tablespoon fish sauce
1 tablespoon rice wine vinegar
3/4 teaspoon crushed red pepper
2 garlic cloves

Place all ingredients in a food processor; process until smooth. Spoon into 1 cup glass jar or 2 1/2 cup glass jars.   Freeze or refrigerate for use within two weeks.  

It should go really well with the overabundance of eggplant.   Awesome! 

http://www.thevintagemixer.com/2012/10/thai-basil-pesto-recipe/

Apple "Brownies"

Based on a Martha Stewart recipe, but larger and with some additional and different ingredients.

• 1 stick salted butter, melted and cooled
• 1/4 cup applesauce
• 2 medium eggs (2.1 ounces each
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1 tsp vanilla

• 1/2 cup chopped walnuts
• 2 large sweet apples (about 1 pound total), peeled, cored, and cut into cubes (2 3/4 cups)

• 1.25 cup white whole wheat flour 
• 1/2 cup walnut flour (meal)
• 2 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

1. Preheat oven to 350.  Grease 9x13 pan with melted butter.
2. Combine flour and spices, etc, and set aside.
3. Beat butter, applesauce, eggs, sugar and vanilla.
4. Stir in walnuts and apples.
5. Stir in flour mixture briefly - 30 seconds
6. Smooth into pan. Bake about 35 minutes until golden brown and slightly firm.  Cool 30 minutes on a rack before cutting.

Original recipe: 

http://www.marthastewart.com/925923/apple-brownies#Apple%20Recipes|/275039/apple-recipes/@center/276955/seasonal-produce-recipe-guide|925923

Best Coconut Chocolate Cookie Ever

It's been years since I made cookies, but today I had a hankering to make coconut chocolate cookies.  The original recipe came from foodnetwork.com and I made five ingredient changes:  I replaced the all-purpose flour with white whole wheat flour, replaced 1/4 cup of the flour with almond flour, replaced 1/4 cup of butter with coconut oil, used unsweetened coconut flakes instead of sweetened, and added an additional 1/4 cup of the flaked coconut.  My version made 24 cookies instead of 16.  Phil said it was the best cookie he ever had in his life.

1/2 cup white whole wheat flour
1/4 cup almond flour
1/4 cup cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

1/2 stick butter (1/4 cup) at room temperature
1/4 cup coconut oil
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
1 large egg

3/4 cup unsweetened coconut flakes
1/2 cup semisweet chocolate chips
1/2 cup chopped pecans

Preheat the oven to 350 degrees F. Cover 2 sheet trays with parchment paper or silicone mat.

Sift together the flour, cocoa powder, baking powder, baking soda and salt in a medium bowl.

Add the butter and sugars to a large bowl and beat with an electric hand mixer until light and fluffy, about 4 minutes. Add the vanilla and egg and beat until incorporated. Add the flour mixture in increments, beating until well combined. Briefly beat in the coconut flakes, chocolate chips and pecans until mixed together.

Using a roundish tablespoon measurer, roll the dough into walnut-size balls and drop 12 on each cookie sheet, leaving space between them. Bake 13 minutes (switch upper and lower trays midway). Let cool on the sheet tray 5 minutes.

Original recipe at http://www.foodnetwork.com/recipes/patrick-and-gina-neely/chocolate-coconut-cookies-recipe.print.html?oc=linkback